Volume 7
Issue 2
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume7/issue2/food/abs-07.html
EFFECT OF STORAGE TIME ON CHOLESTEROL OXIDATION PRODUCTS IN METKA TYPE SAUSAGE
Zofia Zaborowska, Waldemar Uchman, Agnieszka Bilska, Henryk Jeleń, Magdalena Rudzińska, Erwin W±sowicz
ABSTRACT
The effect of storage on the cholesterol oxidation products (COPs) content, lipid oxidation, hydrolytic changes, pH, ascorbic acid and nitrite contents in metka sausage was studied. All parameters were examined after 1, 7, 14 days of storage at 4°C in darkness. Statistical analysis showed influence of storage time on all parameters. Significant increase (p = 0.05) of peroxide value, acid number and pH value was noted. Storage time had a significant effect (p = 0.05) on the decrease of ascorbic acid and nitrite level. The content of particular oxysterols and sum of oxysterols statistically decreased (p = 0.05).
Key words: cholesterol oxidation products, peroxide value, acid number, metka sausage, storage time..